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Sunday, July 18, 2010

Chicken with Artichokes & Sun Dried Tomatoes

This is a favorite in our house that is requested over and over again! It is simple, healthy and relatively inexpensive. I hope you enjoy it!
  • 4 Whole Chicken Breasts, Skinless & Boneless
  • 1 Can Artichoke Hearts, drained
  • 1 Bottle Sun Dried Tomatoes, Julienne cut & packed in oil
  • 2 Garlic Cloves, Minced
  • 1 Small Onion, Chopped
  • Sea Salt or Kosher Salt to taste
Preheat oven to 350 degrees F. Put all ingredients in a baking dish, including oil from the sun dried tomatoes. Insert a meat thermometer into thickest part of chicken; set the thermometer to 160 degrees F. Cook until the thermometer goes off or reaches 160 degrees F. The carryover heat will bring it to 165 degrees F. Let rest 5-10 minutes. Serve and enjoy!


Some serving suggestions:
  • Serve over wild rice or brown rice.
  • Serve with warm polenta.
  • Cut chicken up and serve over brown rice pasta.
  • Serve with a fruit salad.

Friday, March 26, 2010

Bob's Red Mill No Hassle Banana Bread

This is one of my favorites, it is simple, easy and even better than bread made with wheat! Some great additions to it are coconut, chocolate chips, sunflower seeds, flax seeds and/or any dried fruit. Visit Bob's Red Mill Gluten Free @: http://www.bobsredmill.com/gluten-free/
No Hassle Banana Bread 
contributed by Bob's Red Mill Natural Foods
Adapted from Special Diet Solutions by Carol Fenster, PhD.
Ingredients:
  • 1/3 cup Canola Oil 
  • 2/3 cup Brown Sugar, packed 
  • 2 large Eggs 
  • 1 tsp. Vanilla 
  • 1-3/4 cups Gluten Free All Purpose Baking Flour 
  • 2 tsp. Baking Powder 
  • 1-1/4 tsp. Cinnamon 
  • 1 tsp. Xanthan Gum 
  • 1/2 tsp. Salt 
  • 1-1/2 cups Banana, mashed 
  • 1/2 cup Pecans or Walnuts, chopped 
  • 1/2 cup Raisins (Unsulfured) 
Directions:
Preheat oven to 350°F. Grease 9x5-inch non-stick loaf pan. Cream together oil, sugar, eggs, and vanilla in large bowl with eletric mixer. Add flour, xanthan gum, salt, baking powder and cinnamon to egg mixture, alternating with bananas. Beat until smooth. Stir in nuts and raisins. Batter will be somewhat soft. Transfer to pan. Bake for 1 hour.

Serves 10.

NUTRITIONAL INFORMATION:
(per serving)

Calories 310, Calories from Fat 120, Total Fat 13g, Saturated Fat 1.5g, Cholesterol 40mg, Sodium 230mg, Total Carbohydrate 46g, Dietary Fiber 4g, Sugars 19g, Protein 5g.

Roasted Red Bell Pepper & Bacon Tomato Sauce

This is something I put together last night, and it is delicious. I hope you enjoy it!


Ingredients:

  • 3 tablespoons Olive Oil, not first cold pressed
  • 1 Tablespoon Garlic, minced
  • 2 Red Bell Peppers, diced
  • 1/2 large, or 1 medium Onion, diced
  • 1 can diced tomatoes, flavored with garlic and onion
  • 6 strips bacon, cooked & chopped
  • Spinach, chiffonade 
  • Boursin Cheese, 1/2 package
  • Parmesan Cheese, shaved
  • Almonds or Pistachios, slivered & toasted
  • Brown Rice Pasta, Cooked
In large pan heat oil over medium high heat. Add peppers, onion, garlic & tomatoes. Cook until peppers are slightly softened and heated through. Turn heat to medium low and add Boursin cheese & bacon. Stir until cheese is melted. Turn heat off and add spinach. Serve over pasta, on pizza crust or on toast. Top with Parmesan and nuts. Enjoy!

Yummy Chicken Salad

This is a great, easy little dish that hits the spot on a warm day.

Ingredients:

  • canned chicken, drained
  • grapes - red or white
  • mayonnaise
  • dried basil flakes
  • toasted slivered almonds
Mix all ingredients in a bowl, to taste. Serve on toasted bread, with pasta, with crackers or all by itself. Enjoy!

Thursday, February 25, 2010

Rice with Onion and Garlic

This is an all time favorite of mine, and so easy and quick to make. It's also very healthy and versatile Enjoy!

Ingredients:
olive oil, not first cold pressed
onion, sliced
garlic, minced
rice, cooked
seaweed, toasted & crumbled
spinach, chiffonade
pistachios or other nuts, toasted
cheese, shredded 
Any other toppings you want. This is great with chicken or other meat and any veggies. 

Cook the rice according to directions. Slice the onion and mince the garlic while the rice is cooking; set aside. Toast the nuts and seaweed in oven or pan; set aside. Chiffonade spinach leaves and shred cheese; set aside.

Heat olive oil over medium high heat, add onion and garlic. Once onion is translucent, add rice. Stir occasionally until garlic is golden brown. Remove from heat. 

Serve rice in bowl and top with desired toppings. Enjoy!

Sunday, January 10, 2010

GF Meal Plan for the Week of 2010.01.10

Here is my meal plan for this week. It's more focused on "me time" and less on cooking so much. Happy Eating!


Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Exercise


Swim


Yoga
Swim
Yoga
Swim
Swim
Yoga
Breakfast


Eggs w/ spinach, tomatoes & cheese
Fruit
1/2 a bagel
butter



cold cereal
milk
eggs with veggies

bagel
cream cheese
tea
toast with peanut butter & honey
milk
oatmeal with cinnamon
tea
eggs with chorizo
1/2 bagel
cream cheese
coffee
bagel
cream cheese
smoked salmon
Snack


Orange
Almonds


peanut butter
apple
hummus
carrots
bell peppers
celery
peanut butter
raisins
coconut
walnuts
chocolate chips
orange
pecans
apple
peanut butter
Lunch


Peanut Butter & Jelly
Chips


sandwich with leftover chicken
leftovers from eating out
spinach
tuna salad
walnuts
soup
sliced meat
mustard
cheese
sandwich
chips
bacon, egg & cheese sandwich
Snack


Bean Salad in flat bread or with corn chips


bean salad
pecans
dried cranberries
dark chocolate
almonds
grapes
cheese
toast
tomato
Basil
boursin cheese
chips
salsa
Dinner


Roasted Chicken
Mashed Potatoes
Broccoli


Stir fry with noodles & leftover chickenRoasted scallops
rice
pizza
with meat, veggies
fruit
romaine
ranch dressing
toasted walnuts
beans

salmon
pasta
pesto
pasta
basil
tomatoes
olive oil
bacon bits
chicken
cheese

Snack/ Treat for me today

Strawberry Chocolate Tea

Read before bed


hot chocolate

Bubble bath
tea
chocolate

play a game with family
ice cream

take dog for walk
decaf espresso

read
tea

bath
decaf espresso

pedicure


Sunday, January 3, 2010

GF Meal Plan for the Week of 2010.01.03

Here is my meal plan for this week. I will try to post one each week, at least for January so you can get ideas and motivation (it will help me make this a habit, too!).


Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Exercise


yoga


walk bubbie
swim
walk bubbie
swim
yoga
walk bubbie
Breakfast





cold cereal
milk
Farm-style Veggie Frittata
1/2 bagel
cream cheese
fruit juice
oatmeal w/ cinnamon
juice
scrambled eggs w/ veggies
1/2 bagel
cream cheese
juice
scrambled eggs w/ veggies
cold cereal
fruit
milk
scrambled eggs w/ veggies
oatmeal w/ cinnamon
smoothie
Snack





apple & peanut butter
hummus & carrots
chips & salsa
peanuts & raisins
cheese & crackers almonds & dried cherries
Lunch





Fresh whole leaf Spinach salad with:

  • walnuts
  • Italian dressing
  • sliced chicken
  • grated Parmesan cheese
  • bell pepper sliced
tea
Peanut butter & jelly
tea

Tangy Bean Salad with Carrots and Green Onions

on bread
Fresh whole leaf spinach with leftover bean salad on top Tuna fish salad made with ranch dressing, Dijon mustard & celery on bread
Leftovers
Snack





clementines & almonds
canned fruit
almonds
smoothie
walnuts, coconut & raisins
popcorn almonds & orange canned fruit
almonds
Dinner





Roasted Shrimp in Tomatoes
over rice
Chicken fajitas
Brown Rice Pasta
Tomato Sauce

Fettuccine with Fresh Tomato and Chickpeas

tilapia
veggies
roasted potatoes & onions
wine

rice paper rolls

Snack/ Treat for me today





hot chocolate

Read
1 scoop ice cream/ sherbet

Hot bubble bath
spiced cider

catch up on TV & Read
chocolate square

Go to bed early
hot tea & cookie

Cook & Bake meals to freeze
1 scoop ice cream/ sherbet

Plan next weeks menu!


*Note- Bubbie is my dog.

Happy planning & eating!

Easy Additions to Jar Spaghetti Sauce

I love spaghetti and red sauce, but don't love the jar tomato sauce. Here is what I add to it when I do not make my own.

Onion, diced
Garlic, minced
Tomatoes, raw diced or canned
Buffalo or Beef, ground
Chorizo, ground
Baisil leaves, chiffonade
Spinach leaves, chiffonade
Carrots, shredded
Black or Red Beans

You can add any veggies you want. It's a nice way to hide them from picky eaters, including yourself!

This is great over brown rice pasta with a little cheese on top.

Sticking to Gluten Free Eating through Meal Planning

I think the hardest thing about being gluten free is sticking to it! I find this gets easier when you make a meal plan for the day or week. This also helps you feel more fulfilled in your eating, and less like you're missing out. Here are some resources to help you make a plan and stick to it.

Calorie Counter
Here is a calorie counter to help you track all your foods and nutritional values. I like it because it is free, it has a wide selection of foods in its food bank, and you can add your own foods and meals to it. You can also customize the daily nutritional values. This site also has a wealth of information including blogs, recipes and support discussions.
http://www.my-calorie-counter.com/calorie_counter.asp

Everyday Health Meal Planner
If you feel like planning your menu for the week is just too daunting, here is a Meal Planner that will find recipes for you. You can change them out, tell it you are eating leftovers for that meal etc. I like it so much because you can tell it how many calories per day you want, and you can click a gluten free option, as well as vegetarian, diabetic etc.
http://www.everydayhealth.com/toolkit/mealplanner/viewweek.aspx

Eat Real Good Meal Planner
My favorite meal planning aid is this simple recipe finder. You can tell it what ingredients you have on hand or would like to incorporate in to your meals for that week, and it will find recipes that uses those ingredients. It also has a place where you can click any or all of the following options: , , , , , and . I also really like the shopping list option, which makes a shopping list for ingredients in the recipes you did not enter, has a field for you to add your own items and allows you to print it.
http://mealplanner.eatrealgood.com/plans

Below is a simple template I made and use each week to plan my meals. Feel free to use it! A hint: you can print this out, e-mail it to yourself or paste it into an application like Google documents and view it from there (that's what I do). Then it is easily accessible from any computer or smart-phone, so no excuses for not having it!


Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Exercise











Breakfast











Snack











Lunch











Snack











Dinner











Snack













Good luck and happy eating!

Whole Foods Flourless Brownies

As you may have guessed, one of my favorite websites is Whole Foods. I love them! Here is a very tasty recipe for Gluten Free brownies with a very unique "secret ingredient". You can also check out the comments on the website for ingredient substitutes and sugar free versions from users.

Flourless Brownies

Makes 16

No one will ever guess the secret ingredient in this recipe: black beans!
Ingredients

  • 1 (15-ounce) can no-salt-added black beans, drained and rinsed
  • 3 large eggs
  • 1/3 cup melted butter, more for the baking dish
  • 1/4 cup cocoa powder
  • 1/8 teaspoon salt
  • 2 teaspoon gluten-free vanilla extract
  • 1/2 cup plus 2 tablespoons cane sugar
  • 1/2 cup gluten-free semi-sweet chocolate chips
  • 1/3 cup finely chopped walnuts
Method

Preheat oven to 350°F.

Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla, and sugar in the bowl of a food processor and blend until smooth. Remove the blade and gently stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.
Nutrition

Per serving (1 brownie/about 2oz/60g-wt.): 160 calories (80 from fat), 9g total fat, 4g saturated fat, 50mg cholesterol, 35mg sodium, 17g total carbohydrate (2g dietary fiber, 12g sugar), 4g protein

Tags: Family Friendly, Make Ahead, Wheat Free, Low Sodium, Vegetarian, Gluten Free

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2594